Princess potatoes and croquettes, with spinach salad and Alaska pollock fillet

Ingredients for 2 servings:

• 250 g potatoes, mainly waxy
• 100 g Jerusalem artichoke
• salt water
• 2 egg yolks
• 80 g butter
• e.g. spelt flour or other flour
• 2 tbsp milk
• n. B. Oil for frying
• 1 egg yolk for brushing
• n. B. Sea salt and pepper from the mill
• 2 pinches of nutmeg
• 200 g baby spinach, fresh
• 3 tbsp olive oil
• 2 shots of agave syrup
• 200 g fish fillet(s) (Alaska pollock fillets), 100 g each, frozen
• 1 dash of rapeseed oil for frying
• e.g. breadcrumbs
• 1 egg(s)
• 1 shot of balsamic vinegar bianco

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

healthy meal for Good Friday, with Jerusalem artichoke

Peel and chop the potatoes and Jerusalem artichokes. Then boil them together in salted water until tender. Press them together through a potato ricer and let cool slightly. Add the two egg yolks, the softened butter, salt, pepper, and nutmeg, season, and mix. Place one-third of the mixture into a piping bag fitted with a nozzle and pipe onto a baking sheet lined with baking paper. Lightly brush the princess or duchess potatoes with egg yolk and milk and bake in a preheated oven at 200°C (fan oven: 175°C, gas mark 3) for about 10-12 minutes. Add a little milk and spelt flour or other flour to the remaining potato mixture. Shape the potato dough into croquettes and roll them in breadcrumbs. Heat a sufficient amount of oil in a pan and fry the croquettes in it. Season the two fish fillets with salt and pepper, coat in flour, coat in beaten egg, and then coat again in breadcrumbs. Heat a pan with rapeseed oil and fry the fish pieces for about 3-5 minutes on each side until golden brown. For the vinaigrette, combine about 4 tablespoons of olive oil, about 4-5 tablespoons of white balsamic vinegar, the agave syrup, and salt and pepper. Wash the baby spinach or other spinach, place it in a bowl, and toss with the vinaigrette. Then arrange it on the plates. Place the cooked fish fillet on top of the spinach and arrange the princess potatoes and croquettes on the side.